A Cheese Soufflé For Fall Entertaining from ATK

I hadn’t obsessed over a cookbook in a long time, but then 100 Recipes: The Absolute Best Ways to Make the True Essentials from America’s Test Kitchen crossed my desk. It is full of recipes for the dishes that my family loves but with new tips and tricks to make them even better. From classic Sunday suppers like roasts and soups to easy weeknight favorites like pastas and salads, this book has earned the front and center spot on my kitchen shelf, and already has the sauce splatters to prove it. Although a cheese soufflé hasn’t made it to “True Essential” status in my home, looking at this photo I think it’s day has come. I can’t wait to try this version from the kitchen that has never let me down, America’s Test Kitchen. Thanks for sharing the full recipe with us ATK!

Serve this soufflé with a green salad for a light dinner. To prevent the soufflé from overflowing the soufflé dish, leave at least 1 inch of space between the top of the batter and the rim of the dish; any excess batter should be discarded. The most foolproof way to test for doneness is with an instant-read thermometer. To judge doneness without an instant-read thermometer, use two large spoons to pry open the soufflé so that you can peer inside it; the center should appear thick and creamy but not soupy.